Photo courtesy of Giangi's Kitchen
This recipe from Giangi’s Kitchen uses fresh, seasonal ingredients to create a delicious dish you’ll want to make over and over again.
Spring has officially sprung, and we’re craving delectable dishes made with the freshest produce that this season has to offer. An expert in the benefits of using seasonal produce is Giangi Townsend of Giangi’s Kitchen—and her recipe for Cauliflower Polonaise is the perfect example of a dish that embraces fresh, spring flavors.
“Vegetables that are in season tend to be more flavorful, as well as richer in their nutritional content,” Townsend says. “We are very fortunate to have cauliflower that grows right here in Arizona, thus enjoying it as early as January.”
“A nutritional powerhouse and coming out of the colder months—during which we have a tendency to eat heavier food—cauliflowers bring us a lighter side of cooking while not jeopardizing the nutritional content,” she added.
“Vegetables that are in season tend to be more flavorful, as well as richer in their nutritional content,” Townsend says.
Townsend’s love of cooking blossomed after picking up cookbooks and trying to replicate the beautiful food photography she saw within. After gaining some confidence in the kitchen, she began experimenting by adding her own flair and hosting dinner parties for her friends and family.
Now, she focuses on sharing quick and easy recipes on her website, Giangi’s Kitchen, with an emphasis on nutritious and fresh ingredients. Townsend grew up in France with her father, and spent summers in Italy with her mother, and her cooking style draws inspiration from both her French and Italian heritage.
YOU MAY ALSO LIKE: IN THE KITCHEN WITH ARCHITECT MARK CANDELARIA
Cauliflower Polonaise is one of the French-inspired recipes that you can find on Giangi’s Kitchen, and now is the ideal season to whip up this boiled cauliflower side dish.
“I love cauliflower and I absolutely love how versatile it is in terms of cooking. It can stand on itself as a whole meal or the perfect side dish,” Townsend says. “With this cauliflower polonaise, you have exactly that versatility—either a meal in itself served along with a fresh salad or as a side dish to any poultry, pork or beef.”
YOU MAY ALSO LIKE: ICONIC KITCHEN | DELICIOUS AIR FRYER APPETIZER RECIPES
Yields: 6 servings
\\\\\\\\\\\\\\\
INGREDIENTS:
• 1 large head of cauliflower, trimmed and cut into large florets
• ½ lemon
• 2 tablespoons unsalted butter, melted
• 3 tablespoons fresh breadcrumbs, divided
• 2 large hard-cooked eggs, peeled finely chopped
• 1 tablespoon drained capers
• 1 small garlic clove, minced
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• ½ teaspoon black ground pepper
• 2 tablespoons finely chopped fresh Italian parsley
\\\\\\\\\\\\\\\
METHOD:
Preheat oven to 425°F.
Bring a large saucepan of water to a boil over high heat. Add the cauliflower and lemon wedge. Lower the heat and simmer until tender, about 10 minutes.
Drain, blot dry and transfer to a large bowl. Toss the lemon.
Stir in 1 tablespoon of the melted butter, 1 ½ tablespoons of the breadcrumbs, and the eggs, capers, garlic, oil, salt and pepper. Transfer into a large, oval gratin baking dish.
In a small bowl, stir together the remaining breadcrumbs and remaining 1 tablespoon of butter, and sprinkle over the top.
Bake until golden brown on top, about 10 minutes. Sprinkle with parsley and serve warm.
Photo courtesy of Giangi's Kitchen
©2023 ICONIC - ALL RIGHTS RESERVED
